Crimson Salad

As I peered into my diminishing crisper, I had no idea what I was going to prepare for dinner tonight! We enjoyed a filling late afternoon lunch of minestrone, so only wanted something light and tasty for dinner.

This hybrid salad is somewhat unorthodox, but tastes delicious!

Three salads influence this dish-red cabbage and apple coleslaw, American waldorf and a baby beet/baby spinach/roasted sweet potato/feta salad my best friend Kelly introduced me to-dubbed “Kelly’s Perfect Salad”

I was going to call this Waldorf style coleslaw, but Crimson Salad seems to fit perfectly!

Ingredients

6 baby beets, tinned or fresh (boiled or roasted until tender)

1 sweet potato, diced

2 spring onions, finely diced

1/4 head of red cabbage, shaved

1/4 red capsicum, finely chopped

4 radishes, thinly sliced

1 red apple, sliced

1/2 cup walnuts, chopped

salt and pepper

Creamy Honey Mustard Dressing

1 tablespoon wholegrain mustard

1 teaspoon dijon mustard

1 tablespoon honey

3 tablespoons extra virgin olive oil

Juice of 1/2 a lemon

2 tablespoons mayonnaise ( I used Paul Newmans Ranch dressing)

Method

1)  Preheat oven to 220c. Place prepared sweet potato on tray, spray liberally with olive oil and season with salt and pepper. Roast 15-20 minutes or until tender.

2) Meanwhile, prepare salad vegetables and assemble in a large bowl. Add walnuts and apple, toss to combine.

3) Dressing- place mustards, olive oil, salt and pepper into a bowl whisk to combine, drizzle in lemon juice and stir to combine. Test for seasoning- salad dressing should always taste a little salty and sharp. Once combined, stir through mayonnaise

4) Pour dressing over salad and toss well. Once combined, top with sweet potato and mix gently. Crumble some feta or goats cheese for a complete meal.